Baked Pancetta and Rice

Ingredients

• Pancetta100 g
• Chickpeas1/4 cup (50 g)
• Olive Oil1/2 tablespoon (5 ml)
• Paprika1/2 teaspoon (2 g)
• Potato1/2 medium (90 g)
• Short-Grain Rice1/2 cup (100 g)
• Garlic1/2 clove (2 g)
• Blood Sausage1/2 count (40 g)
• Tomato1/2 count (65 g)

Instructions

1. 1

   Step 1

   For this recipe you need previously cooked chickpeas.

2. 2

   Step 2

   In a pot, place the bacon and the chickpeas. Pour boiling water and cook for 20 minutes.

3. 3

   Step 3

   At the same time, heat the oil in a pan and stir-fry the garlic previously chopped together with the blood sausage.

4. 4

   Step 4

   Remove and set aside the garlic along with the blood sausage and add the tomato along with the potato previously cut into thin slices. Brown on both sides.

5. 5

   Step 5

   Preheat the oven to 392 °F (200 °C).

6. 6

   Step 6

   Pour the rice into an earthenware casserole. Add paprika to taste and add the garlic and blood sausage. Stir.

7. 7

   Step 7

   Add the bacon, chickpeas, potato and tomato on top of the rice. Pour half a cup of the chickpeas cooking water.

8. 8

   Step 8

   Bake for 40 minutes. Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Baked Pancetta and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.